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Preparation method of feeding functional fat product capable of reducing weight of pork leaf lard

A pig suet and functional technology, which is applied in the field of preparation of functional fat products for feeding, can solve the problems of affecting the pork lean meat rate, pork quality, short shelf life of pork, and unfavorable human body, so as to benefit human health, improve pork quality, and improve The effect of lean meat

Inactive Publication Date: 2018-06-19
山东中牧饲料科技有限公司
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Problems solved by technology

[0002] Pork suet, also known as lard residue, is the strips of fat on the belly of pigs. Suet generally refers to this kind of raw fat. The fat layer with pig suet is thick, the shelf life of pork is short, and it affects the lean meat rate of pork And the quality of pork, and the consumption of this kind of meat is not conducive to the human body, it is easy to increase the risk of coronary heart disease

Method used

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Embodiment Construction

[0013] A preparation method of a feed functional fat product capable of reducing the weight of pig suet, the specific steps are as follows:

[0014] The first step: deploying vegetable oil, the proportioning ingredients and specific gravity are: coconut oil 60KG, soybean oil 120KG, palm oil 75KG, modified phospholipid oil 240KG;

[0015] Step 2: Add 15KG mono-diglycerides to the well-proportioned vegetable oil, then emulsify the mixed oil, pre-emulsify during the stirring process, the emulsification temperature is 60°C, and the time is 60 minutes;

[0016] Step 3: Fully stir and mix the emulsified mixed vegetable oil with 10KG of conjugated linoleic acid, the mixing time is 30 minutes, and the temperature is 40°C;

[0017] Step 4: Use a shear emulsification pump to shear the oil mixture processed in the third step at a speed of 3000 rpm for 30 minutes, and shear twice, then use a high-pressure homogenizer to control the homogenization pressure to 40MPa The mixture is homogeni...

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Abstract

The invention provides a preparation method of a feeding functional fat product capable of reducing weight of pork leaf lard. By adding conjugated linoleic acid to pig dietary fat, carcass compositionof a pig is improved obviously, thickness of a fat layer is reduced, eye muscle area is increased, and lean meat percentage is increased; meanwhile, content of conjugated linoleic acid of pork is increased, benefits to human health are realized, and residues are avoided; further by means of conjugated linoleic acid, color of pork products can be improved, marbling score is increased, intramuscular fat content is increased, the shelf life of meat is prolonged, and pork quality is improved accordingly.

Description

technical field [0001] The invention belongs to the field of feed processing and specifically designs a preparation method of a functional fat product for feeding that can reduce the weight of pig suet. Background technique [0002] Pork suet, also known as lard residue, is the strips of fat on the belly of pigs. Suet generally refers to this kind of raw fat. The fat layer with pig suet is thick, the shelf life of pork is short, and it affects the lean meat rate of pork And the quality of pork, and the consumption of this kind of meat is not conducive to the human body, it is easy to increase the risk of coronary heart disease. Conjugated linoleic acid (CLA) is a general term for a class of octadecanoic fatty acids containing conjugated double bonds. mixture. With a variety of beneficial physiological functions, CLA can not only improve the carcass and muscle quality of pigs, but also improve the health value of meat. Contents of the invention [0003] In order to solve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K20/158A23K40/30
CPCA23K50/30A23K20/158A23K40/30
Inventor 张燕兵闫奎友李可明闫晓阳吴令芳
Owner 山东中牧饲料科技有限公司
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